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Combine the balsamic vinegar, minced rosemary, and 1 tsp honey in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture reduces by about half and coats the back of a spoon, 3–4 minutes. Watch closely near the end, as the reduction can scorch quickly. Remove from heat and let cool for 5 minutes.
In a large mixing bowl, stir together the rolled oats, almond butter, 3 tbsp honey, olive oil, cinnamon, and salt until the oats are evenly coated and the mixture holds together when pressed.
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